Avoid these 5 mistakes if you really want delicious meatballs

Sure, a carefully fiddled-with sushi donut looks fantastic and is tasty and healthy. But sometimes you just want to fish a juicy, flavourful old-school meatball out of a deep layer of gravy, right? We certainly do! But to get those meatballs perfect (and you probably have some great tips too!), you need to avoid these common mistakes…

Because nobody wants a tough, dried-out meatball, or one that already crumbles apart when you look at it. (Unless you have very specific needs, of course.) Or try making meatballs in an egg carton; perhaps the dumbest tip you could ever get, and FavorFlav’s Sabina would know. And if we also stop doing the things below, the perfect meatball will be within everyone’s fork’s reach!

Mistake 1: Using the wrong mince (or wanting to make a light meatball)

We’ve written about it before: for truly juicy meatballs, steer well clear of lean minced beef. Half beef, half pork is delicious because of its fat content, but also ask your butcher whether they have minced pork. Or do what we like to do here in the newsroom and mix minced veal with some veal kidney fat for the ultimate meatball.

Mistake 2: Not seasoning the meat

How salty you want to eat something is of course a personal preference, but if you don’t want a bland meatball, a teaspoon of salt per pound of mince is a good rule of thumb. That deliciously fattier mince already has more flavour, so if you insist on using minced beef, you’ll also need a little more salt. Start with a heaped teaspoon. But if you want to use other salty flavourings, such as a heaped teaspoon of miso or fish sauce (sounds strange but is delicious and umami-rich), adjust the amount of salt or leave it out.

Also add flavour in the form of herbs such as chopped parsley or rosemary, or spices. For example, try mixing in the Loy masala spice blend for the fantastic Surinamese meatballs by former Koffietijd chef London Loy!

Mistake 3: Not binding the meat

If you add other things to the mince, such as ground nuts and a little tomato purée, everything may already bind well enough for you to shape beautiful meatballs. But generally, and especially if you’re going old-school, you bind the mince with egg and breadcrumbs. One egg per pound of mince is enough, along with 2 tablespoons of breadcrumbs or panko (Japanese breadcrumbs).

I prefer panko because it’s airier than breadcrumbs and gives the meat a lovely texture. And the rest of that bag of panko will come in handy if you want to make Chicken Parm, or simply toast it to sprinkle over the best simple spaghetti!

Pro tip: two types of breadcrumbs

For juicy meatballs, Ina Garten recommends using two types of breadcrumbs: fresh breadcrumbs that she grinds herself in the food processor, and dried breadcrumbs. The reason for these two different types? The fresh breadcrumbs keep the meatballs juicy, while the dry crumbs help make them firm during frying.

Mistake 4: Not using your hands (and not wetting them)

You simply won’t manage to make meatballs without getting your hands in there. Mixing is genuinely easier with your hands than with a fork or spoon. Add everything to the mixing bowl at once, so don’t knead in the egg first, then the panko, and then the herbs. That means kneading for too long and too much, which makes your meatballs tough and hard, so it’s a waste.

For a good meatball, you still want to see some of the mince’s texture, rather than a smooth mass. Do this with damp hands, keeping a bowl of water beside you to wet your hands, or even with greased hands (using a little oil). The latter is naturally a little harder to clean up afterwards.

Mistake 5: Forgetting to sear before braising

You can also make delicious little meatballs on a baking sheet (such as these made with za’atar lamb mince), but if you’re going to braise them in a sauce or gravy, sear them first in butter or oil before adding the liquid to the pan. That way you get the best of both: a beautifully dark-brown Maillard crust plus the juiciness and flavour of meat cooked in sauce. Honestly, my mouth is watering just thinking about it.

Everyone grab a meatball!

Also read:

• Browning mince: this trick makes it perfect
• Discoloured mince: eat it or throw it away?
• Recipe: Spanish meatballs for a tapas night